Modern Vegetable Pajeon (Korean Spring Onion and Vegetable Pancake)

• 4 Spring onion
• 1 medium Courgette
• 1 medium Carrot
• 120 g Plain flour
• 40 g Potato starch
• 1 tsp Fine sea salt
• 220 ml Water, cold
• 3 tbsp Sunflower oil
• 2 tsp Toasted sesame oil
• 3 tbsp Light soy sauce
• 2 tbsp Rice vinegar

1. Trim the spring onions, then cut into 6 to 7 cm lengths. Coarsely grate the courgette and carrot, then squeeze the courgette firmly to remove excess water. Set the vegetables aside.
2. In a mixing bowl, whisk together the plain flour, potato starch and fine sea salt. Whisk in the cold water until you have a smooth, pourable batter, then stir in the spring onions, courgette and carrot until evenly coated.
3. Mix the light soy sauce and rice vinegar in a small bowl for dipping, then set aside. Keep it simple and taste it now so you know what you are aiming for with the seasoning of the pancake.
4. Heat a large frying pan over medium-high heat and add 1 tbsp sunflower oil. Pour in half the batter and spread it into a thin round, pressing the vegetables into an even layer. Drizzle 1 tsp toasted sesame oil over the top.
5. Cook for 3 to 4 minutes until the underside is deep golden and crisp, loosening the edges with a spatula. Flip and cook for 3 to 4 minutes more until crisp and cooked through. Transfer to a board and repeat with the remaining sunflower oil, batter and toasted sesame oil.
6. Cut the pajeon into wedges and serve straight away with the soy and vinegar dipping sauce. If you are sharing, keep the first pancake warm while you cook the second.

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